Mutton Keema Masala

Ingredients:

1. Minced lamb- 1 1/2 lbs
2. Large onion- 1 (finely chopped)
3. Tomatoes- 2 (finely chopped)
4. Green chilies- 2 (finely chopped)
5. Grated ginger- 1/2 inch piece
6. Crushed Garlic- 3 cloves
7. Red chili powder- 1/2 tsp
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 1 tsp
10. Cumin powder- 1/2 tsp
11. Garam masala powder- 3/4 tsp
12. Cinnamon- 1 stick
13. Bay leaves- 2
14. Cloves- 2
15. Green cardamoms- 2
16. Salt to taste
17. Oil- 1/3 cup
18. Chopped cilantro (coriander) leaves

Method:

1. Boil the minced lamb with 1 clove of crushed garlic and bay leaves in 2 cups of water for 5-10 minutes. 
2. Drain the water.
3. Heat the oil in a pan and fry the cinnamon, cardamoms and cloves for a minute and add the onions and fry until golden brown. 
4. Add ginger-garlic and green chilies and fry for couple of minutes. 
5. Add the boiled meat and saute for 5 minutes. 
6. Add the turmeric powder, red chili powder, cumin powder,
7. coriander powder and half of the garam masala powder and stir-fry for 5 minutes. 
8. Add the tomatoes and salt. 
9. Mix well. 
10. When the moisture in the tomato is fully absorbed, then stir-fry for 2 minutes. 
11. Add 2 cups of water and cook until the meat is tender. 
12. Add the remaining garam masala powder and stir fry for 5 more minutes. 
13. Garnish with chopped coriander leaves. 
14. Serve hot. 

To make it even spicier add 1/2 tsp freshly ground black pepper and 1 tbsp fresh cream and mix well.

Handi Paneer Recipe

Ingredients:

1. 3 onions
2. 2 piece grated ginger
3. 1/2 tsp haldi
4. 1/2 tsp chilli powder
5. 1/2 tsp garam masala
6. 1 finely chopped tomato
7. 1 chopped green chilli
8. 1 tej patta or bay leaf
9. 1/2 cup beaten curd
10. 1/2 cup water
11. Salt to taste
12. 200 gms Paneer
13. 1 tbsp chopped coriander
14. 1/2 tsp freshly ground pepper

Method: 

1. Cut 3 onions fine and stir fry till brown.
2. Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder, 1/2 tsp garam masala and mix.
3. Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.
4. Cook on low flame for 7-8 mins.
5. Add 1/2 cup beaten curd and cook till dry.
6. Add salt.
7. Add 1/2 cup water and boil.
8. Mix in 200 gms Paneer or cottage cheese and 1 tbsp chopped coriander.
9. Cook till the masala dries and coats the paneer.
10. Add a little freshly ground pepper.
11. Remove from fire and serve.

Mutton Handi Garail

Ingredients:

1. Mutton 1 kg
2. Sarson oil 2 tbsp
3. Curd 250 gms
4. Ginger-Garlic paste 2 tsp
5. Dhania powder 1 tsp
6. Black pepper freshly powdered 1 tsp
7. Bay leaf 2 dried leaves
8. Salt to taste

Preparation Time: 10 mins

Cooking Time: 40 mins

Preparation:

1. Wash mutton and marinate in ginger-garlic paste and all the spices, curd, oil, salt to taste and add some water.
2. Place the entire marinated mutton in a covered deep bottomed pan.
3. Cook in slow heat for 30-40 mins until the water is dried, mutton is soft and oil floats on top.
4. Add some freshly ground pepper and serve hot.